A weekend is a time that most of us look forward eagerly whether we belong to service or business class. A secluded time to relax, meditate, socialize, catch up on some sleep or to complete the pending chores through the week. Above all the quality time we spend with our family and friends makes a weekend typically important and desirable in life.
When it comes to food, we all crave for something special on a weekend contrary to the regular menu we have through the weekdays. Food that is luring to the eyes, aromatic to the nostrils and delicious to the taste buds is what makes it so very special… Zara Hatke.
In a way, the time spent together with the special meal over the dining table is a wonderful means of creating the bond between the family members especially in the busy lives we have in nuclear families nowadays with both Husbands & Wives working.
My blog on Weekend Special Cookingis targeted to share the following:
To present cooking as not so difficult a task as generally perceived by many amongst us. In short… Cooking Simplified
Focus on ingredients and cooking methods that enable us to lead a fit & healthy life. In short… Healthy Food
The joy it gives, not only to the person who cooks but also to all who partake it. In short… Sharing Love
Eagerly looking forward to hearing from you on how you find my posts & blogs on my page.
Acknowledgement
At the very outset, I am thankful to God Almighty for giving me this opportunity to be able to connect to the World with something as basic as Food & Cooking.
I am indebted to my loving parents because of whom I am what I am today. The inspiration behind my learning cooking came from my Dad while my first & the best Chef in life is my Mom who taught me the basics of Culinary Skills.
Am thankful to my wife Zenita and daughters Marlene & Angelene who have always inspired me to cook over weekends not because they needed a break from the Kitchen but are actually excited about some different & creative dishes to relish.
Last but not the least, wish to share the credit for the Logo of my Blog to Neal’s Captures, Indore for creating it so meticulously and meaningfully on my concept.
Indore, the Commercial Capital of Madhya Pradesh is also famous world over as the Street Food Capital of India. True to its justification, one shall realize once get a chance to visit this Cleanest City of the Country for the 4th time in succession and savor the exquisite delicacies like Poha Jalebi, Bhutte ki Kees, Dal Bafla, Moong Bhajiya, Sabudane ki Khichhdi, Khopra Patties, Garadu, Egg Benjo and the exotic range of Namkeens.
With the surge of pandemic waves, immense restrictions have been imposed on us to venture out even in your own place of dwelling. But that doesn’t restrict you to pacify your desire to relish the exclusive Namkeens from Indore, as they have been meticulously curated and made easily available online as well by “INDORI BITES”.
Being mindful about your health, products offered by Indori Bites are cooked and seasoned with chemical-free, all-natural Indian herbs & spices, each ingredient in the snacks is carefully chosen to create a perfect blend of nutrition & taste. These are not just snack ina box but follow a stringent list of checks and balances to ensure that the snacks matches high standards of quality and taste.
Primarily there are 03 product ranges that are available under which are the variety of delicious and crunchy munchies that you are sure to fall in love with for its freshness, purity and taste…
TRADITIONAL INDORI NAMKEEN:
These are available in high quality food grade sealable packs easy to carry and store anywhere even without an airtight container. Be it for consumption at your working desk, travel pack or for gifting someone, these packs really come handy.
The variants available under this category of products are Laung Sev, Ujjaini Sev, Ratlami Sev, Hing Mixture, Khatta Mitha Mixture and Tikha Mixture which are priced at INR 82 for 400 gms.
ROASTED NAMKEEN:
Roasted oil free snacks that are available in a decent & presentable jar packaging for guilt free munching, especially for those calorie conscious & fitness freak folks or those who have dietary restrictions. The ingredients include natural superfoods like grains, nuts, seeds, millets, cereals, that are roasted and cooked oil-free.Zero Cholesterol, Trans Fat Grains & Pulses Based Nutrition Protein and Fiber Rich Healthier Snacks Low in Calories are the USP that you can vouch upon.
The variants include Lite Chiwda Mixture, Flaxseeds Mixture, Multigrain Mixture, Khatta Mitha Mixture, Classic Mixture and Navratan Mixture with the natural goodness of 9 grains, which have been priced at INR 99 for 250 gms.
SURE RAW HONEY:
In today’s era where the vulnerability of adulterated products available in the market are high, Sure Raw Honey offers you Pure Honey in 02 flavors namely Tulsi (Holy Basil) and Ajwain (Carom Seeds). These are Unprocessed, Unflavored, Unpasteurized 100% Raw Honey that you could test yourself for purity even before tasting. These have been priced at INR 300 for 250 gms.
Indori Bites has taken up this initiative to promote the pride of Indori Namkeen across the world and the variety of products offered are catered to encompass all taste profiles and preferences of the consumers in India as well as abroad.
I was a young boy in the 1st standard of my School while I learnt a big lesson of life from my Dad. When people criticise you and try to pull you down, you don’t have to get depressed but rather be happy that you have that much value for them to give so much importance in life. When there are controversies all around us on various people & subjects, it becomes our prime responsibility to drill down to the facts, than blindly joining the flow of opinions. Especially in today’s era when we are continually being bombarded with information through various means & media, it is imperative for us to be all the more careful on what to accept and what not to.
Dr. Bhavna Shah – Country Representative for India & Sri Lanka, Malaysian Palm Oil Council
In the new normal times post Covid when most of us have learnt working remotely yet efficiently from home, it was indeed a privilege to be a part of the Online Bloggers Meet on “Dispelling Myths About Palm Oil” organised by the MPOC (Malaysian Palm Oil Council) led by none other than Dr. Bhavna Shah, Country Representative for India & Sri Lanka – Malaysian Palm Oil Council, which comes under the Ministry of Plantation Industries and Commodities of Malaysia. This event was very well co-ordinated and supported by Ms. Avni from MPOC along withMs. Priyanka Patel & Mr. Rauf Sayed from Unbox Concepts.
Oil Palm Plantations in Malaysia
Post the warm welcome and a round of introduction, the very objective & context of this session was simply laid down by Dr. Shah with a classic real life illustration about a 14 years old student way back in 1997 who worked on a Science Project called Dihydrogen Monoxide (DHMO). This chemical is so caustic that it led to corrosion & rusting of many metals. Thousands of Americans died because of its accidental ingestion, significant quantity present in acid rain, excised tumours of terminal cancer patients etc. It also led to bloating, excessive urination, sweating and burns while in gaseous form. The group of 43/50 students consulted on this unrecognised killer concluded on only one opinion i.e. to ban it immediately. The small disclaimer of this project read “This chemical substance is known as H2O”, what in general is known as Water.💧This is an excerpt from “How gullible are we?” by Nathan Zohner who conducted this Science Project.
Many facts & realities could be easily misled or misinterpreted, if they are either not presented in the right perspective or purposely undermined for various other reasons. Misleading scientific facts may lead to horrendous impact on the society at large because the general response is to go by the flow. While we hear so much controversies about the Palm Oil, the significant drop of its demand while HORECA was shut down during the pandemic says it all. A Why Why Analysis would probably help us identify all factors contributing to the problem, thereby landing on the root cause.
While negative campaigning has become a trend today to promote own products, MPOC as a matter of policy never puts down any brand or product for promoting their own. As a matter of fact a major percentage of oil requirement today is being fulfilled by Palm Oil. The economics of Demand – Supply theory very well applies here to prove it. Some promote zero oil consumption but the fact remains that oil in a certain amount is essential for a healthy human body.
Despite of having a limited land for a small country like Malaysia, 63% of forest coverage is being maintained which is well within the statutory norms. Moratorium has also been issued to prohibit cleaning of natural forest lands and peat lands for oil palm or pulpwood. On the technological front, many proactive initiatives are being taken to change the plantation which is not going to yield good results few years down the line, thereby making it sustainable. Blockchain technology and traceability is used to raise the level of trust in the palm oil industry. While Certification is being issued through MSPO (Malaysian Sustainable Palm Oil) council, CPOPC (Council of Palm Oil Producing Countries) are also working hard towards the sustainable practices & trade impediments.
On one hand we hear the hue & cry against Palm Oil while on the other there has been tremendous moves towards cultivation of Oil Palms in countries like South America by clearing of Amazon forests without much shout out. In India, states of Kerala, Andhra Pradesh & North East are engaged for the same in line with campaigns like “Aatmanirbhar”, “Vocal for Local” & “Swadeshi”. However, limitations like fragmented land holdings, non availability of good water supply at all places poses an impediment.
Labelling plays a vital role in acceptance of ingredients and products by the consumers. With the changing norms, labelling laws & rules implemented by local authorities, appropriate labelling is mandatory. FSSAI (Food Safety and Standards Authority of India) certification calls for stringent adherence to the food standards while dietary guidelines are issued by National Institute of Nutrition to ensure safe and nutritional products are being supplied in the market.
New Trend of online Group Picture
Because of its manifold benefits and great success in the Global platform, Palm Oil has drawn attention and criticism from all over. While some claim that this oil is cheap and hence unhealthy, some target at the environmental issues that might erupt because of the deforestation to cultivate oil palm. The above mentioned facts share a testimony of Palm Oil as a clear winner to zip all voices that arise to mislead and defame this profitable business. Rather than getting carried away by the rumours around, it would be diligent enough to analyse the facts & figures that are real. For more details on MalaysianPalmOil Council (MPOC), please visit their website on https://www.mpoc.org.in
Today we are living in an era of stiff competition, right to information, media explosion and an open world market. With the enormous competitors emerging in every area of trade & commerce, not only consumerism has soared tremendous heights but also has provided global platform for all businesses. Talking about edible oil market, there are numerous varieties available with various gradations in order to cater to the consumer segments. Does expensive oils guarantee to be healthy or inexpensive ones are sure to be detrimental for health? Not only the time involved in growing the source of oil along with the complexity of its distribution and scarcity of resources adds to the cost but the consumer demand-supply economics contributes largely towards the same. MPOC (Malaysian Palm Oil Council) comes under the Ministry of Plantation Industries and Commodities of Malaysia which has taken the production and distribution of Palm Oil to a never before magnitude in the recent years.
While we are struggling hard globally to take care of our environment, growing of Oil Palm contributes towards the same as it is able to produce 10 times more oil per hectare of land compared to other oil crops. At the same time it is truly profitable as the high yield of Palm Oil can continue for 20-30 years. When oil palm trees grow old and cut down, their trunks are left to decompose to restore organic matter to the soil and complete the soil nutrient cycles. While these trunks are also made into furniture, the fronds are used as animal feed and for manufacturing fibreboard. Most importantly, Palm Biodiesel being nontoxic, eco-friendly & renewable too is certainly going to be the “Green Fuel” of the future, looking at the scarcity along with the skyrocketing prices of other prevalent fuels in the market. While India proves to be the highest importer of Palm Oil which has in fact got doubled up in the last Financial Year, we are looking forward for the propagation of its numerous benefits and versatile application apart from its positive contribution on our health. 🌱
Last year the Malaysian Palm Oil Council (MPOC) signed MoU’s with Mumbai Dabbawala Association (MDA) and The Solvent Extractor’s Association of India (SEA) to expand co-operation in areas of mutual interest to broadly promote the development and use of Malaysian palm oil and MSPO certified palm oil as a valuable commodity where the interests of the organisations are amenable through joint efforts. This includes educating consumers on the usage, nutritional and health properties of palm oil, disseminating information about Malaysian palm oil to enhance its application and elucidating its numerous strengths and benefits and upholding the good name of Malaysian palm oil by closing the gap between the issues of perception, allegations and the realities of palm oil, thereby to promote economic aspirations of the country including the Make in India philosophy to achieve self-sufficiency in edible oils. 💧
Being a Chef cum Food Blogger by passion, it is interesting for me to know that Palm oil is the most widely consumed vegetable oil on the planet. Malaysian cooking is influenced by Malay, Chinese and Indian traditions. Certified sustainable palm oil is an essential ingredient in many recipes. Its neutral flavour also makes Palm Oil a good substitute for butter when baking, or for mayonnaise in pasta and potato salads. Its smoke point, the temperature at which it starts to burn and smoke, is in excess of 450 degrees Fahrenheit, much higher than other better-for-you oils. Unlike other oils, palm oil doesn’t break down or lose its nutritional value at high heat. With its high smoke point, it’s a smarter choice for grilling, frying or sautéing than olive oil. Olive oil begins to degrade at 380 degrees Fahrenheit, canola at 400 degrees and coconut oil at 347 degrees Fahrenheit.
Palm oil is non-GMO (genetically modified organisms), balanced and ultra-nutritious. This naturally trans fat-free oil contains almost equal amounts of unsaturated fats and saturated fats. In the body, palm oil behaves more like a monounsaturated fat. It has virtually no adverse impact on your cholesterol levels. Palm oil is also a great source of vitamin E tocotrienols. This powerful antioxidant helps protect you from chronic diseases, and helps delay the aging process. Malaysian palm oil is the natural trans fat alternative for food manufacturers. Palm oil is semi-solid at room temperature. It consists of a healthy balance of saturated and unsaturated fatty acids. Palm oil is approximately 50 percent saturated while coconut oil is 90 percent saturated. Palm oil is also naturally resistant to spoilage and very versatile. It can be custom blended to create the ideal rich and creamy texture for a wide variety of foods.
THE USES OF PALM OIL:
Did you know, palm oil exist in our everyday life? Let’s have a look how…
It is in our food products, like cake and ice cream. It is an important component in bath soaps and hair shampoos. It is used to make cosmetic products. It is used to cook delicious food. It also exist in inks and wall paints.
Food Products:
Cooking oil made from palm oil does not leave any unpleasant taste in food. It also does not leave sticky residue on our pots and pans. Even the raw oil could be used in salads without any hesitation.
Vegetable ghee made out of oil palm enhances the taste of our dishes. This ghee is more nutritious than ghee made from cow’s milk. Also, these products are cholesterol-free and rich in Vitamin E.
Industrial frying oil made from palm oil is the popular choice because it is stable at high temperatures. This stability enables a longer shelf life and high reusability. This allows the industry to keep its cost low.
Margarine made from palm oil is the best margarine because it does not need to undergo the hydrogenation process which produces trans-fat.
Fats and fat blends made from palm oil are used to make cakes since it does not melt easily. It also gives the creamy taste in ice creams and chocolates.
Non Food Products:
Personal Care Products and Cosmetics: Lipstick, soap, shampoo, hair conditioner, toothpaste, deodorant etc.
Household Cleaning Products: Laundry detergents, fabric softeners, household detergents etc.
Industrial Products: Printing Ink, Paint, pesticides etc.
Here are a few health benefits of Malaysian Palm Oil:
1. Malaysian red palm fruit oil has more carotene than tomatoes or carrots. It is a rich source of beta-carotene, an antioxidant that helps strengthen the body’s immune system, and is associated with a reduced risk of cancer, heart disease and cataracts.
2. Malaysian palm oil has more vitamin E than any other vegetable oil. Vitamin E is a powerful antioxidant capable of reducing the harmful free radicals in the body. It helps to support overall health while delaying the aging process.
3. Malaysian red palm oil is a solid fat, so does not have to undergo unhealthy hydrogenation. Hydrogenation of oils produces trans fatty acids, which have been implicated in numerous diseases including breast cancer, colon cancer and heart disease. Trans fats are also believed to impair development in new borns.
4. Vitamin E tocotrienols derived from Malaysian red palm oil have been shown to reduce neurological damage due to stroke. They may also enhance the speed of stroke recovery.
5. The vitamin E tocotrienols in Malaysian red palm oil support the brain’s white matter health. A two-year human clinical study demonstrated that tocotrienols weaken the progression of white matter lesions, which may reduce stroke risk.
6. Malaysian red palm oil’s vitamin E tocotrienols may slow your body’s ability to create new fat cells and kill off some of the fat cells you already have.
7. Malaysian red palm oil’s vitamin E tocotrienols appear to protect the livers of adults diagnosed with high cholesterol and Non-Alcoholic Fatty Liver Disease (NAFLD). NAFLD is one of the most common liver disorders, possibly triggered by obesity, insulin resistance, lipid peroxidation and oxidative stress.
8. Malaysian red palm oil has a neutral effect on cholesterol. Its effects on blood cholesterol levels are similar to olive oil, and better than common cooking oil blends.
9. The carotenes in Malaysian red palm oil may help protect your skin against UV damage. It’s like sunscreen from the inside out.
10. Palm oil may even help you lose weight. Healthy fats improve your satiety so you might end up consuming fewer calories.
Because of its manifold benefits and great success in the Global platform, Palm Oil has drawn attention and criticism from all over. While some claim that this oil is cheap and hence unhealthy, some target at the environmental issues that might erupt because of the deforestation to cultivate oil palm. The above mentioned benefits and contribution towards environment is a clear testimony of Palm Oil as a clear winner to zip all voices that arise to mislead and defame this profitable business. Rather than getting carried away by the rumours around, it would be diligent enough to analyse the facts & figures that are real. For more details on Malaysian Palm Oil Council (MPOC), please visit their website on https://www.mpoc.org.in
Life is a journey and certainly it becomes exciting when embarked with events & experiences that are pleasant and memorable. Taking a day out from your busy routine to be in the costume of your favourite Bollywood Character, playing that role while participating in a fun filled rocking event including Blind Food Tasting, Quiz, Salad Making, Ice-Cream Relay Contest blah blah… Sounds too difficult to hold your horses isn’t it? Well, this is not an early morning dream put in words but the recently organized Bloggers Meet cum Food Hunt by the Malaysian Palm Oil Council at Sunville Banquet, Worli, Mumbai, presided by none other than Mr. Sandeep Bhan, Chief Operating Officer of Sime Darby Oils, part of Sime Darby Plantation, the biggest producer of Sustainable Palm Oil who has been in the industry working in various countries for more than 23 years now, along with Dr. Bhavna Shah, Country Representative for India & Sri Lanka – Malaysian Palm Oil Council, which comes under the Ministry of Plantation Industries and Commodities of Malaysia. 🌴
Mr. Sandeep Bhan – COO, Sime Darby Oils
WELCOME ADDRESS 🙏🏻
Dr. Bhavna Shah – Country Representative for India & Sri Lanka MPOC
Soon after the welcome address by the delegates, the bloggers were divided into small groups and handed over the clue card that had the hint for the nearby restaurant to rush to for the Food Hunt. The first one to land in was Baraanaa, to compete with other groups over a Blind Food Tasting contest wherein the dish to be identified was Mint Fritter fried in Palm Oil which was found absolutely non oily. Unlike other oils, palm oil doesn’t break down or lose its nutritional value at high heat. With its high smoke point, it’s a smarter choice for grilling, frying or sautéing than olive oil. The finishing teams in sequence had the next clue card that led them to The Game to participate in the Quiz based on Palm Oil, thereby broadening their horizon of knowledge on the subject. 😎
Light House Café was the next destination to bring out the Chefs in the Bloggers over a Salad Making Contest. The ingredients provided for the same included Palm Oil for dressing, apart from Cherry Tomatoes, Onion, Cucumber, Boiled Corn, Sprouts, Lettuce, Carrot & Vinegar which tasted really good despite of the raw oil being used. Its neutral flavour also makes Palm Oil a good substitute for butter when baking, or for mayonnaise in pasta and potato salads. Back to Sunville Banquet where it all began from, an Ice Cream Relay Contest was organised where in all the ingredients had Palm Oil in them viz. Hide & Seek Biscuit, Nutella, Vanilla Ice-Cream, Ferrero Rocher Chocolates etc. 🍦🍪🍫
While we are struggling hard globally to take care of our environment, growing of Oil Palm contributes towards the same as it is able to produce 10 times more oil per hectare of land compared to other oil crops. At the same time it is truly profitable as the high yield of Palm Oil can continue for 20-30 years. When oil palm trees grow old and cut down, their trunks are left to decompose to restore organic matter to the soil and complete the soil nutrient cycles. These trunks are also made into furniture. Most importantly, Palm Biodiesel being nontoxic, eco-friendly & renewable too is certainly going to be the “Green Fuel” of the future, looking at the scarcity along with the skyrocketing prices of other prevalent fuels in the market. While India proves to be the highest importer of Palm Oil which has in fact got doubled up in the last Financial Year, we are looking forward for the propagation of its numerous benefits and versatile application apart from its positive contribution on our health.
Last year the Malaysian Palm Oil Council (MPOC) signed MoU’s with Mumbai Dabbawala Association (MDA) and The Solvent Extractor’s Association of India (SEA) to expand co-operation in areas of mutual interest to broadly promote the development and use of Malaysian palm oil and MSPO certified palm oil as a valuable commodity where the interests of the organisations are amenable through joint efforts. This includes educating consumers on the usage, nutritional and health properties of palm oil, disseminating information about Malaysian palm oil to enhance its application and elucidating its numerous strengths and benefits and upholding the good name of Malaysian palm oil by closing the gap between the issues of perception, allegations and the realities of palm oil, thereby to promote economic aspirations of the country including the Make in India philosophy to achieve self-sufficiency in edible oils. 💧
Like all good things comes to an end, this rocking event couldn’t have come to an end formally without the Photo session of Groups and individuals with the cut outs of Bollywood Characters from the Blockbuster Hits. Each participant were not only dressed aptly to match up the character they were representing but also performed in a really unique way on the stage. Right from Bobby to Roy, Circuit (Munnabhai MBBS) to Pooja (Dreamgirl), Vyjanthimala to SRK and the list goes on… It was an absolutely fun filled and interesting show where each participant truly justified the character they were in. The Best Dressed Female & Male were awarded along with the Winning Group of Food Hunt and the event culminated over a sumptuous Lunch. 🏆
Finally, my heartfelt thanks to Dr. Bhavna Shah for organising such a fabulous event as promised during the last event and to the Delegate from Malaysia Mr. Sandeep Bhan for sharing such incredible information with each of the invitees. Kudos to Ms. Priyanka Patel, Mr. Rauf Sayed & the entire team of Unbox Concepts for meticulously planning & efficiently executing the entire event. Goes without saying, the event wouldn’t have been so exciting without the active participation of the Bloggers, Social Media Influencers & Enthusiasts. As declared during this event, we are eagerly looking forward to the upcoming events by MPOC that includes the best 10 Bloggers visiting Malaysia to witness the whole episode of “PalmOil” right from the cultivation to processing and packaging at source. 😇👍🏻
For more details on Malaysian Palm Oil Council (MPOC), please visit their website on http://www.mpoc.org.in/
It was indeed a privilege to be a part of the Bloggers Forum from Mumbai in Rendezvous with Madam Teresa Kok – The Honourable Minister of Primary Industries, Malaysia, along with other dignitaries Datuk Dr. Kalyana Sundaram – CEO MPOC, Mr. Zainal Azlan Mohd Nadzir – Consul General of Malaysia in Mumbai, Mr. Dato’Lee Yeow Chor – Chairman of MPOC, Dr. Ahmad Parveez Ghulam Kadir – Deputy DG Malaysian Palm Oil Board. The event was organized by Dr. Bhavna Shah – Country Representative for India & Srilanka, MPOC, along with her Team at Taj Lands End, Bandra Mumbai on 31st July 2019.
MPOC (Malaysian Palm Oil Council) comes under the Ministry of Plantation Industries and Commodities of Malaysia. Its role is to promote the market expansion of Malaysian palm oil and its products by enhancing the image of palm oil and creating its better acceptance through awareness of various technological and economic advantages (techno-economic advantages) and environmental sustainability. The Council has set up a network of ten offices all over the world, mainly in China (Shanghai), India (Mumbai), Pakistan (Lahore), Bangladesh (Dhaka), Middle East (Istanbul and Cairo), Europe (Brussels and Russia), Africa (Durban) and Americas (Washington DC) to support, promote and venture into new areas for the industry.
Being a Chef by passion, it was interesting to know that Palm oil is the most widely consumed vegetable oil on the planet. Malaysian cooking is influenced by Malay, Chinese and Indian traditions. Certified sustainable palm oil is an essential ingredient in many recipes. Unlike other oils, palm oil doesn’t break down or lose its nutritional value at high heat. With its high smoke point, it’s a smarter choice for grilling, frying or sautéing than olive oil. Its neutral flavour also makes it a good substitute for butter when baking, or for mayonnaise in pasta and potato salads. Its smoke point, the temperature at which it starts to burn and smoke, is in excess of 450 degrees Fahrenheit, much higher than other better-for-you oils. Olive oil begins to degrade at 380 degrees Fahrenheit, canola at 400 degrees and coconut oil at 347 degrees Fahrenheit. 👨🏻🍳
Question-Answer Session with the Panel of Experts
While it was quite an informative and eye opening session on the so called cheap oil that was made available through the co-operative stores during my childhood, the question-answer rounds made it more relevant and meaningful for most of us. The panel of experts were more than eager to take up our questions on the day to day application of palm oil in our lives and explaining their health benefits as well. The response by the Bloggers for the Jingle Contest on Palm Oil was overwhelming with so many innovative and rhyming outcomes. The video presentations on the cultivation of Palm Trees in Malaysia, their harvesting, processing and overall impact on the ecological balance was phenomenal. Oil palm is able to produce 10 times more oil per hectare of land compared to other oil crops. Hence it requires less land & water too. “Twinkle Twinkle Little Star, How I Wonder What You Are… Up Above The Oils Being Used, Palm Oil’s Got Benefits For You”. ✌🏻
The Delegates of MPOC Chaired on the Dias
Palm oil is non-GMO (genetically modified organisms), balanced and ultra-nutritious. This naturally trans fat-free oil contains almost equal amounts of unsaturated fats and saturated fats. In the body, palm oil behaves more like a monounsaturated fat. It has virtually no adverse impact on your cholesterol levels. Palm oil is also a great source of vitamin E tocotrienols. This powerful antioxidant helps protect you from chronic diseases, and helps delay the aging process. Malaysian palm oil is the natural trans fat alternative for food manufacturers. Palm oil is semi-solid at room temperature. It consists of a healthy balance of saturated and unsaturated fatty acids. Palm oil is approximately 50 percent saturated while coconut oil is 90 percent saturated. Palm oil is also naturally resistant to spoilage and very versatile. It can be custom blended to create the ideal rich and creamy texture for a wide variety of foods.
Most importantly, Palm Biodiesel is non toxic & eco-friendly which is renewable too. Certainly it is going to be the “Green Fuel” of the future. Aside from producing oils, the oil palm tree can also produce many other useful products:
Fruit: Oil for food and non-food products, fertilizers, fuel, fibreboard
Trunk: Furniture, recycled as organic matter
Fronds: Animal feed, fibreboard, recycled as organic matter
Capturing the Moments 📸
THE USES OF PALM OIL:
Did you know, palm oil exist in our everyday life? Let’s have a look how…
It is in our food products, like cake and ice cream. It is an important component in bath soaps and hair shampoos. It is used to make cosmetic products. It is used to cook delicious food. It also exist in inks and wall paints.
Food Products:
Cooking oil made from palm oil does not leave any unpleasant taste in food. It also does not leave sticky residue on our pots and pans.
Vegetable ghee made out of oil palm enhances the taste of our dishes. This ghee is more nutritious than ghee made from cow’s milk. Also, these products are cholesterol-free and rich in Vitamin E.
Industrial frying oil made from palm oil is the popular choice because it is stable at high temperatures. This stability enables a longer shelf life and high reusability. This allows the industry to keep its cost low.
Margarine made from palm oil is the best margarine because it does not need to undergo the hydrogenation process which produces trans-fat.
Fats and fat blends made from palm oil are used to make cakes since it does not melt easily. It also gives the creamy taste in ice creams and chocolates.
Non Food Products:
Personal Care Products and Cosmetics: Lipstick, soap, shampoo, hair conditioner, toothpaste, deodorant etc.
Household Cleaning Products: Laundry detergents, fabric softeners, household detergents etc.
Industrial Products: Printing Ink, Paint, pesticides etc.
Madam Teresa Kok – The Honourable Minister of Primary Industries, Malaysia 🇲🇾
The session formally couldn’t have come to an end without the Photo session of Groups and individuals with the Honourable Minister who generously came forward for the same despite her busy schedule back to back. I found her to be a true example of a Leader and ideal representative of Women Power who is so knowledgeable yet humble and grounded. While India proves to be the highest importer of Palm Oil which has in fact got doubled up in the last Financial Year, we are looking forward for the propagation of its numerous benefits and versatile application apart from its positive contribution on your health.
Here are a few health benefits of Malaysian Palm Oil:
1. Malaysian red palm fruit oil has more carotene than tomatoes or carrots. It is a rich source of beta-carotene, an antioxidant that helps strengthen the body’s immune system, and is associated with a reduced risk of cancer, heart disease and cataracts.
2. Malaysian palm oil has more vitamin E than any other vegetable oil. Vitamin E is a powerful antioxidant capable of reducing the harmful free radicals in the body. It helps to support overall health while delaying the aging process.
3. Malaysian red palm oil is a solid fat, so does not have to undergo unhealthy hydrogenation. Hydrogenation of oils produces trans fatty acids, which have been implicated in numerous diseases including breast cancer, colon cancer and heart disease. Trans fats are also believed to impair development in new borns.
4. Vitamin E tocotrienols derived from Malaysian red palm oil have been shown to reduce neurological damage due to stroke. They may also enhance the speed of stroke recovery.
5. The vitamin E tocotrienols in Malaysian red palm oil support the brain’s white matter health. A two-year human clinical study demonstrated that tocotrienols weaken the progression of white matter lesions, which may reduce stroke risk.
6. Malaysian red palm oil’s vitamin E tocotrienols may slow your body’s ability to create new fat cells and kill off some of the fat cells you already have.
7. Malaysian red palm oil’s vitamin E tocotrienols appear to protect the livers of adults diagnosed with high cholesterol and Non-Alcoholic Fatty Liver Disease (NAFLD). NAFLD is one of the most common liver disorders, possibly triggered by obesity, insulin resistance, lipid peroxidation and oxidative stress.
8. Malaysian red palm oil has a neutral effect on cholesterol. Its effects on blood cholesterol levels are similar to olive oil, and better than common cooking oil blends.
9. The carotenes in Malaysian red palm oil may help protect your skin against UV damage. It’s like sunscreen from the inside out.
10. Palm oil may even help you lose weight. Healthy fats improve your satiety so you might end up consuming fewer calories.
Dr. Bhavna Shah – Country Representative for MPOC in India & Srilanka
Finally, my heartfelt thanks to Dr. Bhavna Shah for organising this fabulous event with the Malaysian Dignitaries and sharing such incredible information with each one of us. Kudos to Ms. Priyanka Patel, Mr. Rauf Sayed & the entire team of Unbox Concepts for meticulously planning & efficiently executing the entire event. Goes without saying, the event wouldn’t have been so exciting without the active participation of my fellow Bloggers, Social Media Influencers & Enthusiasts. 😄👍🏻
Bloggers, Social Media Influencers & Enthusiasts with the Honourable Minister
For more details on Malaysian Palm Oil Council (MPOC), please visit their website on https://www.mpoc.org.in
Ever wondered about venturing in to a hideout at the heart of the city that welcomes you with the already hatched owl egg shells at the lobby and as you enter further come across a variety of owls🦉
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Oh yeah, I mean that’s the mascot of the newly launched RestoBar named “Twilight” in Wow Hotel at Rasoma Square, Indore. An avenue with dim light arrangements signified with the unique fragrance of Tobacco Oud to make you feel cozy and relish your favourite drinks along with some out of the box delicacies. 🍽
Spicy Litchhi: This welcome drink served in magical fume filled shot glasses has a unique combo of the spicy tinge of chilly with the soothing sweet litchi juice. A must try drink 🍹
Fattoush Salad: An Arabic salad made with Silken Fetta, Lettuce, Greens, Bell Peppers, Olives, Cherry Tomatoes, Minted Lemon Dressing, garnished with Balsamic reduction ever in a crisp Tortilla bowl is so healthy & tasty at the same time. 🥙
APPETISERS VEG:
Special Tali Samosa: Sounds funny though, this innovative Samosa filled with a green peas stuffing is sure to give you a jerk of rum that is infused in to it. Just plunge that dropper filled with the extra dose of rum if you wish to get it a bit stronger. Delicious indeed but need to have a balanced dose of rum not to overshadow the real taste of the snack. 🥃
Mini Falafels with Hummus: You don’t have to visit the Middle East to have this delicacy that is served in the most authentic way made of chick peas that are crisp on the outside while soft and nice inside. The perfect consistency of the Hummus and the Pita Breads served along just compliments it so well. 👍🏻
Chilli Beans Nachos with Sour Cream: An Italian touch of crispy corn Nachos is sure to compliment your drink in this Bar that is served with loads of melted cheese, chilli beans topped with sour cream. 🧀
Sweet Chilli Lotus Stem: Thin wedges of Lotus stems are marinated with honey, sweet-chilli sauce and deep fried to give you that crispy & crunchy effect. A dash of toasted sesame seeds on top adds on to the deliciousness of this snack which is served in a crisp spring roll sheet basket. 👌🏻
Trilogy of Paneer Tikka: Three different variances on a single platter to the same dish is interesting to try out. Paneer (cottage cheese) is barbecued with cream, red spice and green chutney to bring out the trilogy served along with Coriander chutney, onion salad and a papad cone. 👍🏻
Mushroom Galouti: A vegetarian delight that is no less than the Awadhi Galouti Kebab. Made up of Mushroom, Indian herbs & spices, this is a must try appetiser even for the non vegetarians. I bet you won’t ever regret. 😛
APPETISERS NON VEG:
Chilli Egg: I am an egg lover but probably had eggs in this form for the first time ever. The boiled halves of eggs are deep fried with a cornflour batter coating and then tossed with the Chinese sauces along with garlic, onion, bell peppers and spring onions. Simply delicious and out of the box. ✌🏻
Chicken Satay: The very presentation of the Chicken Satay sticks in a shot glass filled halfway with the peanut chutney is too tempting to resist. Just that the chutney could have been a bit more viscous to form a perfect coating on every bite of the Satay dipped in it making it even more delicious 😋
Mutton Galouti Kebab: It didn’t take seconds to refresh my memories at Lucknow the moment I tasted these Mutton Galouti Kebabs. Authentic to the core, this Awadhi speciality is indeed mesmerising in its savour. 😛💧
Prawn Tempura: Me appreciating a prawn dish is natural as it’s my favourite. However, these crispy fried Prawns dipped in tempura batter is simply superb with a soft inside and even the phosphorus rich tail is edible. 🍤
Chicken Lollypop: An interesting snack made with the Chicken using Chinese sauces yielding a juicy & supple lollypop. We may grow up from a kid to an adult but our love for the lollypop continues… 🍗
SMALL PLATES:
Risotto Mascarpone: Arborio rice cooked to perfection with mascarpone cheese is served in a lavash ring which really tastes like a comfort food. This probably clubbed with an accompaniment could serve as a mini meal in itself 🍚
To sum it all, you need to be there in person to experience the delicious food with exotic presentations in your own City of Indore… Just drop in between 11 am through 11 pm and relish the saga of scrumptious delicacies along with your favourite soft & hard drinks. Evenings are more delightful of course with the live music & band 🎼🎷🎸
Special thanks to the Mr. RanjanKumarDas, GeneralManager for inviting us over, the Chefs heartly involved in creating the mouth watering delicacies & the BanquetTeam of “Twilight” for your warm hospitality in hosting us. Not to mention, the enthusiastic participation of my fellow bloggers from IndoreBloggersAssociation made this Bloggers Meet indeed a memorable one. We eagerly look forward for more fun filled times together to cherish.
PUNCHIN – A combination of two words Punjabi & Chinese is the name of the restaurant of the Citrus Hotel which is located in the heart of new Indore City, bang opposite to the Meghdoot Garden, Vijay Nagar. It’s not just in the name but actually the menu is designed around the same theme. As you enter the venue, your eyes just can’t miss out the meticulously designed interiors with a classic Indori touch on the walls & pillars…
On arrival, the welcome mock-tail drink Barman Special was served in shot glasses bearing funny quotes. Also came along the Chakhna (Bhelpuri filled in papad cones) served in the unique street vendor style 😛
Mocktail – Blue Lagoon
VEG STARTERS:
Potato Cheese Balls: Cheese dumplings stuffed potato balls tossed with Chinese hot garlic sauce tasted good to start with 👍🏻
Punchin Paneer Tikka: These Punjabi style cottage cheese rolls stuffed with grated cheese, cashew nuts & Indian spices are just perfectly balanced with the flavours that simply mellows in the mouth 😛
Golden Fried Babycorn & Mushroom: This deep fried dish probably needs to be revisited in terms of its oil content & even the taste needs to be pepped up to gear up to the expectations of Indoris.
NON VEG STARTERS:
Gosht Tunday Kebab: This reminded me of my good old days in Lucknow and am glad that I won’t be missing these delicious kebabs being in Indore. An Awadhi delicacy made out of minced mutton, herbs & Garam Masala is a must try for all non vegetarian lovers 😋
Chicken Makhmali Kebab: Just as the name suggests, these boneless chicken wraps are silky soft and aptly tenderised with cream, black pepper, cheese, ginger garlic paste, coriander etc. to leave you with a mesmerising taste and satisfaction. You can’t be happy with just one 😀
Crispy Chilli Prawns: Blame it on me rooted from a coastal region, Prawns have always been my favourite. These crispy fried chilli Prawns in sesame oil with chopped garlic, onion & green chillies is simply mouth watering 🍤
Chilli Chicken: This Desi Chinese delicacy is much acclaimed by us that caters well to our Indian palate. Tossed with bell peppers, onion, ginger, garlic and finished with fine chopped spring onions it just tastes perfect 👌🏻
MAIN COURSE:
Paneer Ranjat-e-Shahi: Basically a Punjabi style Paneer bhurji along with Paneer triangles cooked in yellow gravy finished with kesar (saffron) is rich & delectable 😊
Moge Da Kukkad: This typical Punjabi style spicy dish is made out of Tandoori chicken cooked in fine onion, tomato, ginger, garlic masala gravy is quite relishing 😘
Dhaba Mutton: The pieces of Mutton that I had were just cooked to perfection in dhaba style spicy masala gravy where the meat was neither off the bones nor was too hard to be separated from them. Truly tempting 👍🏻👍🏻
Dum Aloo Punjabi: Usually after having so many non vegetarian delicacies, the vegetarian dishes take a back seat. However, this dish made up of fried stuffed potatoes slow cooked in an Indian spicy gravy of onion, tomato, ginger, garlic, pinch of pepper finished with coriander stalks stood apart 😛💧
Dal Makhni: The most popular Punjabi delicacy has indeed maintained its authenticity in this restaurant cooked to perfection on slow fire with loads of ghee enriching its taste to a great extent 👌🏻
Kashmiri Pulao: Long grain Basmati rice fried in desi ghee (clarified butter) and cooked with cumin seeds, cinnamon, bay leaf, cardamoms, cloves, raisins, cashew nuts & pineapple chunks tasted superb with a sweet savoury combo ✌🏻
DESSERTS:
Baked Surprise: This mouthwatering dessert made by baking together Sweet Boondi and Gulaab Jamun in a Rabdi base is simply yummilicious 😃
Fried Ice Cream: Solidified Ice cream balls put in a cornflour batter and deep fried is a unique concept of serving chilled ice cream with a hot & crispy outer shell. However, to me this didn’t appeal much may be because of the thick shell that left a floury taste in the mouth later which probably needs some tweaking 🍨
To sum it all, you need to be there in person to witness the dramatic bartender gimmicks & fire juggling displayed at the newly launched Bar in Punchin Restaurant complimented well with the lip smacking starters as well as main course dishes. Not to forget, the various combination of dips & chutneys served in a typical Railway Station tea server stand indeed adds on to every dish served here with a lot of personal care & attention.
Special thanks to the owners Mr. Aseem Jindal & Mr. Ashu Khatri for inviting us over, the folks behind the Punjabi Chinese delicacies i.e. the Chefs & the Banquet Team of “Punchin” for your warm hospitality in hosting us. Thank you very much Mr. Naved Murtaza & Mr. Joginder Thakur from Citrus Hotel for your relentless efforts in co-ordinating for this event end to end. Not to mention, the enthusiastic participation of my fellow bloggers from Indore Bloggers Association made this Bloggers Meet indeed a memorable one. We eagerly look forward for more fun filled times together to cherish.
How dramatic does it feel when the lift door opens up right at the reception of a gorgeously decorated Fusion themed Restaurant? An iconic venue where the walls & doors are reflecting the Indian Vintage Royalty while the windows are a typical “Jharokha” from Rajasthan with silk drapes and the furniture have a contemporary flavour with a colourful touch of Italian Class… Yeah, I am talking about the just launched Pure Vegetarian Restaurant on the 5th floor of Brilliant Convention Centre in Vijay Nagar, Indore named “Not So Desi” 🍽
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As the name hints about, all you could look forward here is a menu that is Desi (Indian) with a Videsi (International) fusion & presentation. We were invited over for the pre launch of this amazingly beautiful restaurant to review their meticulously curated Menu last week and the experience follows below as I take you through the journey of Cocktails, Mocktails, Pre-appetisers, Appetisers, Main-course & Desserts one by one… 😄
MOCKTAIL & COCKTAIL:
Ginger Mojitto: A good punch of ginger and Jaggery makes this cocktail stand different than an usual Mint, Castor Sugar & Bacardi drink. 🍸
Smoke & Mirror: This cocktail which is made from Whisky, Cinnamon, Clove & Peach tastes really good with the magical effect of dry ice coming out while being unveiled from the glass bell jar. ✌🏻
Yellow Submarine: Made up of a combination of Banana, Pineapple and Passionfruit is a thick milkshake kinda interesting mocktail to sip. 🍍🍌
Ice Princess: This mocktail is made of cucumber & watermelon juice with the aroma of Star Anise. 🥒🍉
Orient Express: Cocktail made with Gin, Homemade Ginger Syrup, Black Tea Smoke and Lemon Grass couldn’t somehow appeal much to me.
Gulabo: This Cocktail had fresh Desi Rose petals, Jin and Tonic giving it a refreshing look and taste served in a dazzling crystal goblet. 🍷🌹
Peru Mary: Made out of Guava Juice, Tamarind & Bhoot Jholakia from Assam, this spicy tangy sweet mocktail is a classic twist to the Bloody Mary. The brim lined up with the salt & red chilli powder mixture adds to the spark. 🥓🌶🍐
Kiwi & Raw Mango Slushie: Made from in-house Aam Panna & Kiwi Crush this drink is quite refreshing a drink. A must try mocktail. 🥝
LITTLE NASHTA – The Pre-Appetisers
Gawar: A vegetable which I never eat otherwise is something I went on munching here. This was dehydrated Gawar Phali which is deep fried & seasoned with Habanero seasoning that makes it just perfect for munching along with your drinks. ✌🏻
Patta Chaat:Palak (spinach) leaves dipped in tempura batter, deep fried and topped with Sweet Chilli Sauce, Roasted Masala Peanuts & Spring Onion is a show stopper in this category. 🍃👍🏻
Avocado Sev Puri: Ever thought of a combination of Avocado on Sev Puri? Papdi topped with Avocado purée, fine chopped tomato, onion & sev is a great twist to the conventional one. 🥑
Not So Desi Dahi Wada:Dahi (curd), Coriander Hari Chutney, Spicy Boondi & Imly (tamarind) Chutney topped with Sev is served in a row of ceramic soup spoons over a tray. The foam is stabilised with the infusion of edible soya base chemical to create this new avtaar of Dahi Wada. 🥓
SMALL PLATES
Pumpkin Gnocchi 65: Roasted Pumpkin is puréed, mixed with regular flour, steamed and cut into cubes tossed with South Indian style sauce used for making Chicken 65 in Karnataka. Really yummy. 😛
Smoked Soya Galouti: As the name suggests, the Soya Galouti topped on griddled Puff Pastry discs served with Mint Chutney & Sriracha Mayo simply melts in the mouth. A must have dish. 👍🏻👍🏻
Patas Bravas: Scooped potato stuffed with Cream Cheese, tossed in garlic butter, served with Roast Pepper Sauce, Flambee’d with dark Rum for that magical ignition effect 🔥
Vada Bao: A classic Mumbai street snack with Batata vada served on a steamed Bao made of activated charcoal base topped with mayonnaise, chilli-mint chutney & Sriracha sauce. The home made dry red chilli garlic chutney served along is simply lip smacking. 🍔🌶👅
BIG PLATES: Methi Palak Papad with Smoked Paneer Bhurji:Methi (fresh fenugreek) & Palak (fresh Spinach) is cooked to perfection served with Smoked Paneer Bhurji & Crisp Roasted Papad. The recipe has no typical pungency or sharpness that methi usually has and is served with Multigrain Mini Phulkas.🥞✌🏻
Dal Burrata: This dish is a time consuming recipe where Maa ki Daal is cooked for 12 hours/ overnight on Tandoor served with Creamy Burrata Cheese & Roasted Garlic. As you taste this delicacy, am sure you would realise that the efforts taken in cooking this is worth it. 🍲
NOT SO DESI COMBOS
Sri Lankan Combo: Vegetable curry made of crunchy Cauliflower, Beans, Aubergine, Carrot etc. cooked in Srilankan spices, Coconut Milk and Tamarind served with Homemade Appam, Cabbage Mallum, Banana Chips & Tindori Pickle. While the generally not so liked vegetable called Tindori is in its best form of a delicious crunchy pickle, I could bet that you shall go drooling about this special combo. 😋💧
DESSERTS
Baked Boondi Gulab Jamun Cheese Cake: This mouthwatering dessert made up of a layer of Sweet Boondi base followed by Gulaab Jamun & Cream Cheese served with Raspberry Coulis & Passion Fruit Sauce is simply yummilicious 🍰👍🏻
Filter Coffee Tiramisu: Coffee has always been the key ingredient apart from the vanilla fingers when it comes to making Tiramisu. However, this filter coffee Tiramisu served in a copper tumbler is just delectable as evident in the picture itself. 😛
Homemade – Hand Churned Ice Cream (Chuski): This childhood fantasy with the flavours of raw mango (kerry) & Passion Fruit literally brought a gleam on my face which was candidly captured by my Blogger Friend Ms. Astha Mahajan 😃
To sum it all, you need to be there in person to witness how dramatic the food presentations could be in your own City of Indore… in short “Desi Khaana Videsi Drama” curated so meticulously by none other than Celebrity Chef Rakhi Vaswani & Expert Chef Mitesh Rangras. Just drop in between 12 noon through 11 pm and relish the saga of scrumptious pure vegetarian delicacies along with your favourite soft & hard drinks.
COURTESY:
Special thanks to the owners Ms. Anushree & Mr. Dhruv Choudhary for inviting us over, the man behind the fusion dishes Chef Mitesh Rangras & the Banquet Team of “Not So Desi” for your warm hospitality in hosting us. Thank you Ms. Surabhi Nafde from Ink and Diagram for your relentless efforts in co-ordinating for this event end to end. Not to mention, the enthusiastic participation of my fellow bloggers from Indore Bloggers Association made this Bloggers Meet indeed a memorable one. We eagerly look forward for more fun filled times together to cherish.
The Monsoon brings along a great relief from the scorching summer and along with it comes the season of Corn. Madhya Pradesh is well known for its quantum & quality agricultural produces like Wheat, Soybean and other oil seeds. At the same time Corn is available in abundance during the Rainy season which instigates our love for it, whether we are children or grown up individuals. 🌧☔️🌽
Last weekend I was invited along with my fellow members of IndoreBloggersAssociation to attend the “Corn Food Festival” organised by Papaya Tree Hotel at Rau Bypass, Indore, M.P., India.
This festival is going on from 10th through 26th August with a lavish spread of more than 50 creatively designed Corn Delicacies from Starters, Soups, Main-course & Desserts at just Rs. 333. At the very outset we were warmly welcomed at their newly launched “Effe Cafe” by the Organisers with refreshing Watermelon juice followed by the food trail, starters to begin with…
BabyCornSatay: Satay is one of my personal favourite especially if it is made of Chicken. Never thought Baby Corn Satay could be so delicious until I had it. Perfectly marinated in the sauces, this Satay was grilled to perfection for that crispy feel outside yet soft & juicy inside.
CornSheekhKabab: A delicious vegetarian Sheekh made out of desiccated Corn, Potato, Indian Herbs & Spices and baked in Tandoor. The smoky flavour indeed goes along with so well, a must try for all foodies & Corn lovers 👍🏻
Bhutte Ke Pakode: When Baby Corn is coated with gram flour batter and deep fried, the outcome is just mesmerising called as Bhutte Ke Pakode, a perfect snack to compliment a cuppa tea during the Monsoon.
BhutteKaKees: If you are in Madhya Pradesh and not had this dish, probably you have missed one of the most popular dishes apart from Poha-Jalebi. Grated corn cooked in milk, topped with desiccated coconut & lime juice is indeed a comfort food that is so soul satisfying.
MexicanCornSalad: Corn kernels tossed with Bell Peppers (Red/ Yellow/ Green), Black Olives, Cherry Tomatoes, Jalapeños, Cilantro & seasonings yields a nice crunchy spicy Mexican Salad to enjoy just like that or as an accompaniment with a meal.
ChickenCornBlackBeanSalad: Shredded Chicken seasoned with Black Bean Sauce and corn is indeed a sumptuous salad that is not only a healthy deal but also peps up your meal. A must have for all health conscious & gym goers. 💪
There was a surprise element for us as we were led outside the Cafe to their Roadside Stall with arrangements for the passers by to just pop up for the Desi Bhutta & Tandoori Chai under the colourful umbrellas. ☂️
CornontheCob (Sike Hue Bhutte) is an age old Desi way of having corn roasted on open charcoal flame. Finished with a rub of lime juice & salt, this basic way of eating corn is a delight to every Indian since childhood I guess. Cheese Sauce, Peri Peri, Barbecue Sauce, Cajun Spice, Lemon Butter, Lemon Garlic Rub, Chilli Garlic etc. are a few variants available to surprise your taste buds for sure. 🌽
SteamedCornwithCheeseSauce is one of the most delicious ways of having corn with a Mexican flavour I found. The various other flavours mentioned above are also offered here with the Steamed Corn version.
PopCorns, the all time favourite comes with the flavours like Caramel, Peri Peri, Lemon Garlic, Bhel, Toffee Sauce, Magic Masala etc.
Sipping a cuppa tea during this season after a variety of Corn preparations is a bliss. TandooriChai is an interesting concept that is catching up like a wild fire today. In this theatrical presentation, the earthenware glasses (kulhad) are baked in a Tandoor and the tea prepared is poured in to them so as to infuse the mud flavour for the mesmerising effect ☕️
Back in the Cafe, Potato&CornSoup was nice with a moderate consistency that tasted like more of a comfort food to me. A bit of herb pep up or even black Pepper could add to the savour. My suggestion was to use roasted rice on top just before serving it piping hot for that crispy crunchy magic.
TexMexChickenCornSoup had an absolute reflection in its taste justifying its name derived from the Texas-Mexican Cuisine. This spicy & tangy Soup with decent chunks of chicken & corn kernels is sure to win many hearts. 😘
CornPesto is a delectable fusion of corn in a cheesy Pesto Sauce garnished with Basil. Although I liked the taste but one could have only a little of this dish as it saturates the mouth very easily being so rich & creamy.
Moving on to the Main Course, CornMasala, CornBhurjee, CornStew & CornBiryani were served. While the first two dishes were good to taste, the next two were indeed delectable. A single spoon of the Corn Biryani tasted really well composed and complete in itself not only in terms of its flavour & texture but taste as well. 😅
Ever thought of some mouth watering corn based desserts? Yes, CornRasmalai & CornRasgulla were served to us where in the blend of corn was just perfect. However, to me the Rasmalai took over Rasgulla for its rich, creamy & soft texture. 😛
Bytes being captured by RJ Venu for Red FM 93.5 📻 Bajaate Rahooo…
COURTESY:
Special thanks to the owners Mr. AnandAgrawal & Mr. SumitSancheti for inviting us over, the BanquetTeam & Chef Diptesh Dhapade of Papaya Tree Hotel for your warm hospitality in hosting us. Thank you Mr. DipeshAgrawal from Photographyaristo for capturing the candid moments in the camera during the event. Also acknowledge the endeavour of my fellow Bloggers from IndoreBloggersAssociation who contributed in making this event a memorable one. We eagerly look forward for more such events to cherish.
Radisson Blu, Indore, is not just a landmark in the heart of the City for its elegant building standing tall but is a preferred destination to stay, be it the Corporate Chiefs, Cricket Stars or Film Stars visiting the city for its exceptional hospitality, prompt services & sumptuous food.
Last week I visited their multi-cuisine restaurant TCK – The Creative Kitchen, with my family over dinner. The experience of hospitality & food has been really stupendous which you could relate to as I take you through the Buffet journey at this spacious & beautifully decked up restaurant with incandescent lights, tall porcelain vases, classy furniture & soothing music to set your mood just right to relish the food. 😃
At the very outset was the counter of Street Food and if someone says that street food tastes good only in the streets of street food capital of India, must have it here so as to differ their statement. Be it the Chaat or Paani Batashe, it is “hygienic” and simply mouth watering… 😛💧
The trail of starters included both veg & non veg out of which we chose non-veg as we love it more over veg. Started with the all time favourite Murgh Hara Masala which was marinated with Yogurt, Garam Masala, Indian Herbs and barbecued to perfection served with Salad & Coriander Chutney. A delectable starter to start with. 😋
Next in the queue was Sarso Fish Tikka where fillet of Fish was marinated in mustard paste, mustard oil and grilled till golden brown. 🐟
Further, we were served the Awadhi & Mughlai speciality i.e. Mutton Sheekh Kabab made out of minced lamb and spices. Absolutely soul satisfying starters. 😘
The Soup station had Eight Treasure Vegetable Soup along with Chicken & Asparagus Soup to offer out of which I enjoyed the latter more as usual. 🍜
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Dining in a five star property has one major attraction for all foodies as well as fitness conscious folks. Yes you guessed it right… The Salad Bar. An exhaustive layout of sprouts, micro greens, vegetables, yogurt, fruits, dips and much more… Also, both veg & non veg Sushi added to the enormous variety of the salads served along. 🌱🥕🥝🍓🍐🥒
Kids had a special demand from the live Pasta counter… Penne in White Sauce but without any veggies. No idea when these kids shall learn to eat vegetables which carries such essential elements for a healthy life. I too had a bite from this tempting Pasta loaded with cheese and ummm it was just astounding to my taste buds with penne cooked perfectly to al dente. 👌🏻
Moving on to the Main Course, both veg & non veg counters were laid out in a stylish array covering multi cuisine dishes. As always, the selection of menu was as impressive as its taste and you are bound to ignore the signals your brain keeps sending repeatedly after a while that your stomach is already full. 😅
Last but certainly not the least, how could a lavish buffet dinner come to a closure without the mouth watering Desserts? By this time although there was barely any space left in my belly but still for a person with all the sweet tooth, there was no chance to skip this elaborate spread of yummilicious delicacies. 🍰🍧🍮🍨🎂🍡🍩
COURTESY:
Special thanks to the Ms. Nidhi Sachdeva for inviting us over, the Banquet Team & Chefs of The Creative Kitchen for your warm hospitality in hosting us. We eagerly look forward for more memorable times to cherish together soon at Radisson Blu, Indore.
Weekend Special Cooking - Satyajeet David 